Wednesday, June 20, 2012

Pumpkin Roll

This may seem intimidating; but it is super quick and easy to make!

 Pumpkin Roll
1 cup sugar
1 tsp baking Soda
3/4 cup flour
2/3 cup pumpkin (not pie mix; I used more home pureed jarrahdale pumpkin)
3 eggs
1/2 tsp cinnamon
Icing:
8oz cream cheese, softened
1 tsp vanilla
2* cups powdered sugar
2 TBS butter softened
For Cake: Preheat oven to 375. Line a cookie sheet with three layers of aluminum foil; one sheet more to the left over flowing the pan, one more to the right over flowing the pan, and the last one down the center covering the 'seam'. Make sure the foil is long enough so you have handles to remove the cake from the sheet when done baking. Coat the foil really well with nonstick spray. 
Icing: Mix everything together. *I use two cups of powdered sugar because I like it a little less cream cheesy; but my original recipe called for 1 cup. That's the great thing about baking, go with what you like!!!
Yields: 12 Servings

(This is super easy); mix everything together and pour into prepared pan. Bake for 10-15 minutes, until the cake looks dry, and the edges are just starting to brown. (I had a helper), using the foil, carefully remove the cake from the pan, place a t-towel onto the cake and roll the cake up (roll the cake from the short end-it may crake a little, but don't panic). Leave to cool for 10 minutes. Unroll, spread the filling on; leaving 1/4 inch edge around the entire cake-to allow for icing overflow.
 
 With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

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